MEXICAN CORNBREAD CASSEROLE GLUTEN FREE AND LOW FODMAP
This recipe tastes great, no one would guess its gluten-free and low FODMAP. Its cheesy and delicious! (Note: if dairy bothers you, just substitute soy "cheddar" for the real cheddar).
Provided by bakedapple42
Categories One Dish Meal
Time 35m
Yield 1 9 x 13 pan, 10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- Grease a 9 x 13" baking pan.
- In a skillet, saute the green onion, bell pepper, and jalapeno pepper in olive oil for 3-4 minutes on med-high.
- Add the ground beef and remaining spices. Crumble the beef and saute until beef is cooked through. Set aside.
- In a large bowl, prepare the cornbread mixture:.
- Whisk together the cornmeal, gluten free baking mix, sugar, baking powder, and salt.
- Stir in the almond milk, eggs, and oil.
- Pour the batter into the greased 9 x 13" pan and spread out evenly.
- Spread the beef mixture evenly over the cornbread batter.
- Spread the chopped tomato over the beef mixture.
- Sprinkle the cheddar cheese over the top.
- Place in oven and bake 15 minutes, then cover loosely with foil and bake another 10-15 minutes or until cornbread is cooked.
Nutrition Facts : Calories 488.7, Fat 32, SaturatedFat 13.8, Cholesterol 128.9, Sodium 573, Carbohydrate 22.8, Fiber 1.7, Sugar 11.7, Protein 27.7
GROUND BEEF CASSEROLE WITH CORNBREAD CRUST
An old fashioned favorite, this Ground Beef Casserole with Cornbread Crust is an easy dinner recipe that the entire family will love!
Provided by Blair Lonergan
Categories Dinner
Time 58m
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Lightly grease a 2-quart baking dish; set aside.
Nutrition Facts : ServingSize 1 /4 of the casserole, Calories 602 kcal, Fat 22 g, SaturatedFat 7 g, Carbohydrate 68 g, Protein 32 g, Cholesterol 117 mg, Sodium 1624 mg, Fiber 6 g, Sugar 21 g, TransFat 1 g, UnsaturatedFat 12 g
BEEFY CORNBREAD CASSEROLE
To stretch our grocery budget, we eat a lot of soups and pots o' beans. This satisfying Mexican corn bread always livens up the meal. Like many of my recipes, this one came from a church cookbook. -Patty Boling Seymour, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8-12 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain and set aside. In a small bowl, combine the cornbread mix, salt, baking soda, corn, milk, oil and eggs., Pour half in a greased 13x9-in. baking dish. Layer with half of the cheese and all of the beef mixture. Top with remaining cheese. Carefully spread remaining batter over top. , Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes.
Nutrition Facts : Calories 388 calories, Fat 25g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 674mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 1g fiber), Protein 17g protein.
CORNBREAD CASSEROLE
A cheap and easy favorite, cooks in 1 hour, only 5 minutes to prepare, kids love it!
Provided by Sarah Peipert
Categories Side Dish Casseroles Corn Casserole Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 54.4 g, Cholesterol 43.8 mg, Fat 21.2 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 11.3 g, Sodium 1188 mg, Sugar 9 g
LAYERED CORNBREAD CASSEROLE
This easy hearty cornbread dish is great during the holidays when you need to feed a crowd quickly and easily. It's a little like a Tex-Mex riff on lasagna with a filling of shredded chicken (leftover turkey is tasty, too), cheddar cheese, and pickled jalapeños.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Lightly brush a 3-quart or 9-by-13-inch baking dish with oil. Sprinkle with cornmeal to coat, tapping out excess. Bake until cornmeal has darkened in color slightly and gives off a toasty aroma, 3 to 4 minutes. Remove from oven and let cool slightly.
- In a large bowl, whisk together oil, milk, corn, eggs, baking soda, and salt. Stir in cornmeal to combine. Pour half of batter into bottom of dish. Sprinkle with cheese, chicken, cilantro, and jalapeños. Top with remaining batter (it will be just enough to cover). Bake until golden and a tester inserted in center comes out clean, 55 to 60 minutes. Let cool at least 15 minutes, then serve with salsa and more cilantro.
GFDF CORNBREAD CASSEROLE
Make and share this Gfdf Cornbread Casserole recipe from Food.com.
Provided by Mom2Eight
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 26
Steps:
- For the casserole: If you're using meat, brown it, drain the fat, add a little water & add taco seasoning. I've done it with or without meat - it's good both ways. Add all other ingredients to pan & heat those up. Dump in the bottom of a greased casserole dish.
- For the Cornbread Topping: Mix together liquids, and then add dry ingredients. Dump this on top of the bean mixture and bake at 350 for 30 minutes.
Nutrition Facts : Calories 421.5, Fat 22.2, SaturatedFat 4.1, Cholesterol 53.6, Sodium 1793.7, Carbohydrate 50.4, Fiber 4.9, Sugar 8.6, Protein 7.7
CORNBREAD CASSEROLE
This is also a staple at our house! My dad loves cornbred so to keep the rest of us from getting bored with it, we came up with this recipe. It's similar to Mexican cornbread but with our own take on it
Provided by alimel_01
Categories One Dish Meal
Time 55m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Mix the cornmeal, eggs, milk, corn, & oil togehter in a large bowl and set aside.
- Saute meat, onion, and peppers together in a large skillet.
- Pour 1/2 the batter into a greased casserold dish.
- Add the meat mixture on top of the 1/2 batter mix in the casserole dish and then sprinkle cheese on top of meat mixture.
- Pour the remaining batter on top of the cheese.
- Bake for 45 minutes at 350.
Nutrition Facts : Calories 783.2, Fat 45.6, SaturatedFat 21.4, Cholesterol 250.9, Sodium 1223.3, Carbohydrate 50.9, Fiber 4.2, Sugar 6, Protein 45.4
CORNBREAD CASSEROLE
From the folks at the Cooking Dragon mailing list. You can use a 9x13 pan, or 2 9" pie plates. Easy and oh-so-tasty.
Provided by DrGaellon
Categories Corn
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F Spray a 13x9 baking pan (or 2 9" pie plates) with non-stick spray.
- Beat together cream cheese, butter, cream-style corn, kernel corn (including the canning liquid) and corn muffin mix until thoroughly blended.
- Pour into prepared pan(s). Bake in preheated oven 45 minutes, or until golden brown. It will still be soft and moist in the middle, so you won't really be able to cut it into individual pieces; it'll be more scoopable.
Nutrition Facts : Calories 534.3, Fat 29.4, SaturatedFat 14.8, Cholesterol 63, Sodium 1015.9, Carbohydrate 63, Fiber 5.7, Sugar 16.2, Protein 8.4
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